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Many cake recipes call for beating butter till it’s light and fluffy. No such instruction is called for with oil-based cakes. Speed. Without having to soften butter or beat it, oil-based cakes come together very quickly. One-bowl potential.
Though we have a plethora of recipe options, there are also some worthy tips and tricks like vanilla cake recipe with oil. The surface of cakes made with oil is usually better than the surface of cakes made with butter.
Oil-based cakes are simple, often one-bowl no-fuss batters and they bake up moist and tender. Here are a dozen of our best oil-based cake recipes, for plenty of inspiration that will get you baking… maybe even right now! Inspired by her Aunt Julie’s blackberry jam cake, Damaris Phillips created this showstopping version.
One-Bowl Orange-Ricotta Pound Cake: The original recipe for this one calls for butter, and it’s delicious, but oil allows it to come together in a snap. This one’s flavored with Grand Marnier—so good.
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Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…